Indian Pumpkin Curry
A delicious Indian Pumpkin Curry full of flavor and nutrients, perfect for a hearty meal.
Equipment
- pan
Ingredients
Vegetables and Spices
- ½ tablespoon oil or water (if oil-free)
- 1 medium onion, chopped 110 g
- 1 cup carrot, chopped 150 g
- ¾ cup bell pepper, chopped 80 g
- 3 garlic cloves, minced
- 2 inch fresh ginger, minced 5 cm
- ½ tablespoon curry powder
- ¾ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ¾ teaspoon salt or less/more to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper or less/more to taste
- ½ cup passata or tomato sauce
- 2 cups pumpkin puree 500 g
- ½-1 cup vegetable broth 120-240 ml
- ¾ cup coconut milk canned
- 6-8 leaves of fresh kale, chopped (or use spinach)
- Fresh herbs to garnish e.g. parsley, cilantro
- Lime juice or lemon juice to drizzle
- Cooked rice to serve
Instructions
Cooking Instructions
- Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
- Stir in garlic and fresh ginger and sauté for a further 1 minute.
- Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
- Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender.
- Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat.
- Taste and adjust seasonings. Add more salt, pepper, and/or red pepper flakes (if you like it spicy), etc. to taste.
- Serve with rice or naan bread. Enjoy warm!
Notes
Use store-bought or homemade pumpkin puree. Adjust the amount of vegetable broth according to the consistency of the pumpkin puree used. For a creamier curry, increase the coconut milk.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 8gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 8000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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